LEMON MERINGUE KISS COOKIES

Steps:

• Preheat oven to 200 degrees. Line two baking sheets with parchment paper or a baking mat.
• In the bowl of a stand mixer affixed with a whisk attachment, add the egg whites. Beat on medium-low until foamy. Add cream of tartar and salt. Continue beating on medium speed and slowly sprinkle in sugar. Do not add sugar too quickly.
• Turn speed to high and continue to beat eggs until thick and glossy and stiff peaks form.
• Gently fold in lemon zest, lemon juice, and vanilla extract with a spatula until just combined. Do not over stir.
• Carefully spoon mixture in a piping bag fitted with a star tip. Pipe about one teaspoon of mixture for each cookie onto the prepared baking sheet. You can pipe these close together as they will not spread during baking.
• Bake for about 2 hours or until hardened and no longer soft and sticky. Remove from oven and allow to cool completely.
• Store in an airtight container.